Chicken Farro Protein Bowls

1. Preheat oven to 425F. Prepare farro according to the instructions on the package. Be sure to season water with a big pinch of salt.
2. Prepare lemon herb drizzle. Add all ingredients to a small bowl and mix. Add more olive oil if too thick.
3. Arrange chicken thighs on a baking sheet. Rub olive oil on the skin. Season with dry spices and rub until evenly coated.
4. Roast chicken (skin side up) for 35-40 minutes or until chicken is fully cooked through and reaches 165F internally.
5. Toss Brussels sprouts and potato wedges with a splash of olive oil. Season liberally with salt. Arrange Brussels on half of a separate baking sheet, cut side down. Add sweet potatoes to the other side (resting on side). Roast for 30 minutes on the top rack until Brussels are tender and crispy golden. (Flip sweet potatoes halfway through.) Grate fresh Parmesan over Brussels.
6. Remove chicken from oven and slice into strips around the bone. Serve over farro with sweet potatoes, Brussels sprouts, and a drizzle of herb dressing.